阅读说明：本技术 一种水产品复配去腥剂及其使用方法 (Compound fishy remover for aquatic products and use method thereof ) 是由 曹钰康 于 2020-12-24 设计创作，主要内容包括：本发明公开的属于去腥剂技术领域,具体为一种水产品复配去腥剂及其使用方法,该水产品复配去腥剂包括紫苏5-10份、白芷浓缩物3-5份、茶多酚3-5份、卫茅7-10份、山鸡椒1-3份、姜皮3-5份、鱼腥草2-4份、黄连3-5份、食盐1-2份、料酒1-2份、海藻糖3-5份和乳酸钙1-3份,使去腥剂的生产工艺更加简单,且生产出来的去腥剂去腥效果更好。(The invention belongs to the technical field of fishy remover, and particularly relates to an aquatic product compound fishy remover and a using method thereof, wherein the aquatic product compound fishy remover comprises 5-10 parts of purple perilla, 3-5 parts of radix angelicae concentrate, 3-5 parts of tea polyphenol, 7-10 parts of wingceltis, 1-3 parts of litsea cubeba, 3-5 parts of ginger peel, 2-4 parts of houttuynia cordata, 3-5 parts of coptis chinensis, 1-2 parts of salt, 1-2 parts of cooking wine, 3-5 parts of trehalose and 1-3 parts of calcium lactate, so that the production process of the fishy remover is simpler, and the produced fishy remover has better fishy removing effect.)

1. An aquatic product compound fishy smell remover is characterized by comprising 5-10 parts of purple perilla, 3-5 parts of radix angelicae concentrate, 3-5 parts of tea polyphenol, 7-10 parts of winged citronella, 1-3 parts of litsea cubeba, 3-5 parts of ginger peel, 2-4 parts of houttuynia cordata, 3-5 parts of coptis chinensis, 1-2 parts of salt, 1-2 parts of cooking wine, 3-5 parts of trehalose and 1-3 parts of calcium lactate.

2. The aquatic product compound fishy remover according to claim 1, which is characterized in that: the aquatic product compound fishy remover comprises the following raw materials in parts by weight: 5 parts of purple perilla, 3 parts of angelica concentrate, 3 parts of tea polyphenol, 7 parts of winged citronella, 1 part of litsea cubeba, 3 parts of ginger peel, 2 parts of houttuynia cordata, 3 parts of coptis chinensis, 1 part of salt, 1 part of cooking wine, 3 parts of trehalose and 1 part of calcium lactate.

3. The aquatic product compound fishy remover according to claim 1, which is characterized in that: the aquatic product compound fishy remover comprises the following raw materials in parts by weight: 7.5 parts of purple perilla, 4 parts of angelica concentrate, 4 parts of tea polyphenol, 8.5 parts of winged euonymus root, 2 parts of litsea cubeba, 4 parts of ginger peel, 3 parts of heartleaf houttuynia herb, 4 parts of coptis chinensis, 1.5 parts of salt, 1.5 parts of cooking wine, 4 parts of trehalose and 2 parts of calcium lactate.

4. The aquatic product compound fishy remover according to claim 1, which is characterized in that: the aquatic product compound fishy remover comprises the following raw materials in parts by weight: the seasoning comprises, by weight, 10 parts of perilla, 5 parts of an angelica concentrate, 5 parts of tea polyphenol, 10 parts of winged citronella, 3 parts of litsea cubeba, 5 parts of ginger peel, 4 parts of houttuynia cordata, 5 parts of coptis chinensis, 2 parts of salt, 2 parts of cooking wine, 5 parts of trehalose and 3 parts of calcium lactate.

5. An aquatic product compound fishy remover according to claims 1-4, which is characterized in that: the specific use method of the aquatic product compound fishy remover comprises the following steps:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain specific gravity, pickling for 20min-30min, taking out fish meat and fish bone, air drying, and packaging.

Technical Field

The invention relates to the technical field of an fishy remover, in particular to a compound fishy remover for aquatic products and a using method thereof.

Background

The aquatic products have the characteristics of low fat and high protein, are indispensable important components in a reasonable dietary structure, and become an important source for people to take animal protein, wherein the aquatic products such as fish, shrimp, crab and the like have good meat quality and unique flavor, are often called fresh and seafood, and are deeply favored by consumers.

Before the aquatic products are eaten, the fishy smell of the aquatic products is usually removed, but the existing production method of the fishy smell removing agent is complex in flow, the produced fishy smell removing agent is poor in fishy smell removing effect, and the fishy smell removing agent cannot be effectively removed.

Disclosure of Invention

The invention aims to provide a compound fishy smell remover for aquatic products and a using method thereof, and aims to solve the problems that the existing fishy smell remover in the background art is complex in production process, and the produced fishy smell remover has poor fishy smell removing effect on aquatic products.

In order to achieve the purpose, the invention provides the following technical scheme: an aquatic product compound fishy remover comprises 5-10 parts of purple perilla, 3-5 parts of radix angelicae concentrate, 3-5 parts of tea polyphenol, 7-10 parts of winged citronella, 1-3 parts of litsea cubeba, 3-5 parts of ginger peel, 2-4 parts of houttuynia cordata, 3-5 parts of coptis chinensis, 1-2 parts of salt, 1-2 parts of cooking wine, 3-5 parts of trehalose and 1-3 parts of calcium lactate.

Preferably, the aquatic product compound fishy remover comprises the following raw materials in parts by weight: 5 parts of purple perilla, 3 parts of angelica concentrate, 3 parts of tea polyphenol, 7 parts of winged citronella, 1 part of litsea cubeba, 3 parts of ginger peel, 2 parts of houttuynia cordata, 3 parts of coptis chinensis, 1 part of salt, 1 part of cooking wine, 3 parts of trehalose and 1 part of calcium lactate.

Preferably, the aquatic product compound fishy remover comprises the following raw materials in parts by weight: 7.5 parts of purple perilla, 4 parts of angelica concentrate, 4 parts of tea polyphenol, 8.5 parts of winged euonymus root, 2 parts of litsea cubeba, 4 parts of ginger peel, 3 parts of heartleaf houttuynia herb, 4 parts of coptis chinensis, 1.5 parts of salt, 1.5 parts of cooking wine, 4 parts of trehalose and 2 parts of calcium lactate.

Preferably, the aquatic product compound fishy remover comprises the following raw materials in parts by weight: the seasoning comprises, by weight, 10 parts of perilla, 5 parts of an angelica concentrate, 5 parts of tea polyphenol, 10 parts of winged citronella, 3 parts of litsea cubeba, 5 parts of ginger peel, 4 parts of houttuynia cordata, 5 parts of coptis chinensis, 2 parts of salt, 2 parts of cooking wine, 5 parts of trehalose and 3 parts of calcium lactate.

The specific use method of the aquatic product compound fishy remover comprises the following steps:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain specific gravity, pickling for 20min-30min, taking out fish meat and fish bone, air drying, and packaging.

Compared with the prior art, the invention has the beneficial effects that:

the raw materials of the perilla, the angelica concentrate, the tea polyphenol, the winged citronella, the litsea cubeba, the ginger peel, the houttuynia cordata, the coptis, the salt, the cooking wine, the trehalose and the calcium lactate are mixed together, so that the production process of the fishy remover is simpler, and the fishy removing effect of the produced fishy remover is better.

Drawings

FIG. 1 is a production flow chart of the process of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

Referring to fig. 1, the present invention provides a technical solution: an aquatic product compound fishy remover comprises 5-10 parts of purple perilla, 3-5 parts of radix angelicae concentrate, 3-5 parts of tea polyphenol, 7-10 parts of winged citronella, 1-3 parts of litsea cubeba, 3-5 parts of ginger peel, 2-4 parts of houttuynia cordata, 3-5 parts of coptis chinensis, 1-2 parts of salt, 1-2 parts of cooking wine, 3-5 parts of trehalose and 1-3 parts of calcium lactate.

The aquatic product compound fishy remover comprises the following raw materials in parts by weight: 5 parts of purple perilla, 3 parts of angelica concentrate, 3 parts of tea polyphenol, 7 parts of winged citronella, 1 part of litsea cubeba, 3 parts of ginger peel, 2 parts of houttuynia cordata, 3 parts of coptis chinensis, 1 part of salt, 1 part of cooking wine, 3 parts of trehalose and 1 part of calcium lactate.

The aquatic product compound fishy remover comprises the following raw materials in parts by weight: 7.5 parts of purple perilla, 4 parts of angelica concentrate, 4 parts of tea polyphenol, 8.5 parts of winged euonymus root, 2 parts of litsea cubeba, 4 parts of ginger peel, 3 parts of heartleaf houttuynia herb, 4 parts of coptis chinensis, 1.5 parts of salt, 1.5 parts of cooking wine, 4 parts of trehalose and 2 parts of calcium lactate.

The aquatic product compound fishy remover comprises the following raw materials in parts by weight: the seasoning comprises, by weight, 10 parts of perilla, 5 parts of an angelica concentrate, 5 parts of tea polyphenol, 10 parts of winged citronella, 3 parts of litsea cubeba, 5 parts of ginger peel, 4 parts of houttuynia cordata, 5 parts of coptis chinensis, 2 parts of salt, 2 parts of cooking wine, 5 parts of trehalose and 3 parts of calcium lactate.

The specific use method of the aquatic product compound fishy remover comprises the following steps:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain specific gravity, pickling for 20min-30min, taking out fish meat and fish bone, air drying, and packaging.

Example 1:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain specific gravity, pickling for 20min, taking out, air drying, and packaging;

example 2:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain specific gravity, pickling for 25min, taking out, air drying, and packaging;

example 3:

s1, processing raw fish: slaughtering raw material fish, treating viscera of the raw material fish, separating fish meat and fish bones of the treated raw material fish, and respectively and separately containing the fish meat and the fish bones;

s2, preparation of an fishy remover: mixing Perillae herba, radix Angelicae Dahuricae concentrate, tea polyphenols, rhizoma Euonymi, fructus Zanthoxyli, cortex Zingiberis recens, herba Houttuyniae, Coptidis rhizoma, salt, cooking wine, trehalose and calcium lactate at a certain weight ratio, respectively, pouring into fish meat and fish bone at a certain weight ratio, pickling for 30min, taking out, air drying, and packaging.

While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.